Stovetop Pot Roast

Many classic recipes can seem intimidating—pot roast is one of them. This dish conjures images of the apron-clad 1950s homemaker, toiling all day in the kitchen to have a hot family dinner ready to serve when everyone gets home. The reality is this dish is far easier to prepare than you may have thought. And once everything is in the pot, it simmers labor-free for hours. The result is a delectable, rich, beefy, melt-in-your-mouth roast with tender vegetables. You’ll be amazed something so good can be made so easily.

Nowadays, everyday family life has become endlessly busy. This stovetop pot roast can be prepped ahead of time and slow-simmered for hours on days when a busy evening is looming. The payoff is a hot and gorgeous bowl of savory comfort awaiting on the stovetop.

Ingredients for Stovetop Pot Roast

• Chuck roast: Boneless chuck roast is a tough cut of meat that comes from the shoulder region of the animal. Just as with a pork shoulder, chuck roast requires a long and slow cook to break down the collagen. Slow cooking will melt the collagen into gelatin, giving the meat more flavor and rendering it incredibly tender.
• Garlic: Two to three sliced garlic cloves will be inserted directly into the roast. The garlic-studded roast will take on the flavors of the cloves, which permeate aroma and spicy savoriness directly into the meat.
• Olive oil: Oil is used for browning the meat. There are several grades of olive oil, but it doesn’t need to be the highest quality since it’s used for cooking in this recipe. However, if a high grade is what you have in the pantry, there is nothing wrong with using it.
• Onion: Different varieties of onion can bring different flavors to recipes. Yellow onions are among the most versatile and work well in this recipe.
• Celery: A peppery aromatic vegetable, celery is an essential ingredient in the Creole and Cajun cooking “holy trinity” and the French mirepoix.
• Turnips: Turnips become mildly sweet and earthy when cooked. These hearty root vegetables add a nutty layer of flavor to the stovetop pot roast.
• Water: Water is for braising the pot roast. You can substitute beef broth or stock for the water to impart more flavor.
• Beef bouillon: Concentrated and dehydrated beef broth, bouillon packs a powerful beefy punch when added to sauces or stocks. If you use beef broth instead of water, you can omit the bouillon.
• Potatoes: There are so many potato varieties available to choose from, deciding what to use can be overwhelming. For stews and recipes with long simmering times like this one, choose waxier potatoes like red or Yukon Gold, as they hold up better during braising. Starchier potatoes, like russets, will become mushy or fall apart.
• Carrots: Adding carrots to this recipe brings sweetness, color, and a good dose of vitamins and nutrients.
• Green beans: Tender, mildly sweet and full of nutrition, green beans add a layer of flavor to the stovetop pot roast.
• Mushrooms: The rich and woodsy taste of mushrooms pairs well with braised beef, enhancing the umami flavors and meaty texture. There are a plethora of mushroom varieties to choose from. Select your favorite or choose the widely available white button mushrooms, as they work well in this recipe.
• Cornstarch: This ingredient is used as a thickener to create a smooth gravy from the braising liquid and cooking juices.

Directions

Step 1: Prepare the chuck roast

Using a sharp knife, cut small slits in the roast and add slices of the garlic cloves directly into the meat. Space the garlic evenly across the roast and cover all sides. Place a Dutch oven on the stovetop over medium-high heat. Add the olive oil and the chuck roast, and allow the meat’s surface to sear before turning it with tongs. Repeat the process on all sides of the roast until completely browned. Remove the roast from the Dutch oven and add the onions, celery and turnips. Place the meat on top of the vegetables, and pour in the water and bouillon or broth. Bring the pot to a boil, reduce the heat to low, and cover and simmer for two hours.

Step 2: Add more vegetables

Add the potatoes, carrots and green beans to the Dutch oven, then cover and cook for an additional 45 minutes. Add the the mushrooms and continue to cook, covered, for a further 15 minutes or until the meat and the vegetables are tender. Remove the meat and vegetables to a serving platter and keep warm.

Step 3: Make the gravy

Skim the fat from the top of the cooking juices and discard the fat. In a small bowl, combine the cornstarch and water; mix until smooth and well blended. Pour the mixture into the Dutch oven and bring the gravy to a boil. Continue to cook while stirring for two minutes or until the gravy has thickened. Spoon the gravy over the top of the pot roast and vegetables, or serve it on the side.

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Stovetop Pot Roast Variations

• Give it some zing: For a tangy, acidic zing, add a can of diced tomatoes and a can of tomato paste and cook as directed.
• Make it fruity: Give this pot roast a unique twist by adding a combination of dried apricots, raisins, currants or figs to the roast while it simmers for a sweet and jammy addition, balancing out the savory profile of this recipe.
• Add Asian flavors: Add soy sauce, sesame oil and freshly grated ginger for an umami-flavored, Asian twist on this pot roast recipe.

How to Store Stovetop Pot Roast

Place any leftovers in an airtight container and store them in the refrigerator for up to three days. To reheat, place the leftovers in a microwave-safe bowl with a loose-fitting lid or a paper towel to cover, and heat on high two minutes. You can also place leftovers in a pot and reheat them on the stovetop over medium heat until warmed through.

Can this pot roast recipe be frozen?

Yes, but freezing and thawing may cause the cornstarch-thickened gravy to separate. After thawing the pot roast in the refrigerator overnight, reheat it on the stovetop, then add a fresh cornstarch slurry to thicken the gravy again.

Stovetop Pot Roast Tips

JOSH RINK FOR TASTE OF HOME

Why is my roast still tough after two hours?

You may need to cook it longer. If the roast you’re using is particularly tough and sinewy, it may require additional cooking time. If it’s still tough after two hours, check to make sure that there is still liquid covering 3/4 of the meat and continue to simmer it, checking the tenderness in 30-minute increments.

Will this recipe work with other cuts of meat?

You can substitute tri-tip, rump or eye of round roast interchangeably in this recipe. You can use short ribs as a substitute for the chuck, but you will need to adjust the cooking time.

Can I use my Instant Pot for this recipe?

Definitely. You can reduce the cooking time significantly by using a pressure cooker to make this recipe. Check your owner’s manual or follow this recipe for Bloody Mary pot roast as a guide for cooking times.